Place a large skillet or sauté pan over medium-high heat. Add the oil and turkey sausage and cook until browned and crumbled, about 5-7 minutes. Add the shallot, cumin and oregano and season with salt and cook until translucent. Add the chipotle and stir to combine. Remove from heat.

In a blender, add the cooked squash and stock. Puree until smooth.

To the skillet, add the pureed squash, fire-roasted tomatoes and pickled jalapenos. Bring to a simmer. Remove from heat. Add 1 1/2 cups Monterey Jack cheese and stir to combine.

Preheat oven to broil.

Transfer queso to a small casserole dish, top with remaining 1/2 cup cheese. Place casserole dish under the broiler and broil until melted and golden brown. Garnish with pepitas, scallions and lime wedges. Serve with whole wheat tortilla chips, radishes and celery.